Quick Japanese Teriyaki Salmon (Pan Fried Recipe)

By Sudachi · 25 min

Ingredients

Instructions

1. Wash the spinach in cold water and divide it into stems, middle and leaves, tying each bundle with butcher's string (you can skip this if using only leaves).
2. Bring a small pot of water to a boil with a pinch of salt, and set a bowl of ice-cold water beside it.
3. Blanch the thickest spinach stems for 1 minute, then add the middle part and blanch for 45 seconds more, then add the leaves and blanch everything together for 30 seconds.
4. Move the spinach to the ice water for 1-2 minutes, then gently squeeze each bundle and drain on kitchen paper.
5. Mix 1 ½ tbsp soy sauce, 1 ½ tbsp mirin, 1 ½ tbsp sake and 1 tsp sugar in a small bowl until the sugar dissolves. Set aside.
6. Heat a frying pan on medium. Pat the salmon fillets very dry and season both sides with salt and pepper.
7. Dust the skin-side-free surfaces of the salmon with 1 tbsp potato starch, spreading a thin, even layer, then gently shake off the excess.
8. When the pan is hot, add 1 tbsp cooking oil and place the salmon skin side down. Fry for about 4 minutes, until the skin is crisp and golden.
9. Meanwhile, melt 1 tbsp unsalted butter in another pan on medium. Add 100 g asparagus with a pinch of salt and pepper and stir-fry for 2-3 minutes (4-5 minutes if thick) until tender-crisp.
10. Add the blanched spinach to the asparagus and fry together for 1-2 more minutes, then take the pan off the heat.
11. Flip the salmon and fry the other side for 2 minutes.
12. Pour the teriyaki sauce over the salmon, move the fillets around so the sauce sticks to the pan, and spoon it over the skin to coat. Remove from heat once the sauce is thick and glossy.
13. Plate 2 portions of cooked short-grain rice, top with the buttery spinach, add the salmon and asparagus alongside, pour the leftover pan sauce over the salmon, and garnish with toasted sesame seeds and chopped green onions if desired.

Summarized from Sudachi's video. Watch it for the details.

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